Name: White Chocolate and Lemon Wedding Cake
Yield: 50 Servings
Ingredients: 6 cups sugar; 9 teaspoons cornstarch; 3 cups fresh lemon juice; 36 large egg yolks; 3 cups (6 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 16 ounces imported white chocolate (such as Lindt or Perugina), finely chopped (do not use chips); 6 8-ounce packages Philadelphia-brand cream cheese, room temperature; 5 cups (packed) powdered sugar (about 1 1/4 pounds); 4 cups chilled heavy whipping cream; 4 cups lemon curd (see above); 14 ounces imported white chocolate (such as Lindt or Perugina), finely chopped (do not use chips); 1 1/3 cups chilled heavy whipping cream; 11 cups sifted cake flour; 11 teaspoons baking powder; 2 1/2 teaspoons salt; 3 cups buttermilk; 6 tablespoons thawed frozen orange juice concentrate; 5 tablespoons vanilla extract; 1 1/2 cups (3 sticks) unsalted butter, room temperature; 6 1/2 cups sugar; 1 1/2 cups vegetable oil; 2 1/2 cups egg whites (about 20 large); 1/2 teaspoon cream of tartar; 2 11-inch-diameter tart-pan bottoms or cardboard rounds; 1 8-inch-diameter tart-pan bottom or cardboard round (cut from 9-inch round); 1 5-inch-diameter tart-pan bottom or cardboard round (cut from 6-inch round); 14 12-inch-long, 1/4-inch-diameter wooden dowels; Mix of large and tiny white roses and fresias (about 5 dozen); 8 1-pint containers fresh strawberries, hulled, halved; 2 1/2-pint containers fresh blackberries

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